For a richer flavor, toast the pecans lightly before chopping. Squeezing the excess moisture from the zucchini ensures a better muffin texture. These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage. Feel free to substitute other nuts or dried fruits based on your preference.
Ned Reichert
Mar 29, 2025The muffins were a bit dense for my liking. Next time, I'll try using a little less whole wheat flour.
Cecil Lueilwitz
Dec 14, 2024I substituted walnuts for pecans and cranberries for raisins. Delicious!
Kyler Romaguera
Oct 16, 2023My kids loved these! They didn't even realize they were eating vegetables.
Kaleb Ratke
Oct 11, 2023Made these for a bake sale and they were a hit!
Michale Schaden
Aug 9, 2023These are a great way to use up leftover zucchini and carrots.
Karley Weissnat
Jul 8, 2023I added a streusel topping for extra sweetness and crunch.
German Cartwright
Jun 10, 2023The recipe was easy to follow, and the muffins turned out great!
Guadalupe Trantow
Mar 2, 2023These are so moist and flavorful! I will definitely be making these again.
Breanna Deckowpaucek
Aug 17, 2022These are perfect for a quick breakfast on the go.
Gus Homenick
Apr 27, 2022I found that 20 minutes was too long for my oven. I suggest checking them at 16 minutes.